These cookies feature pseudo-cereal super-seed buckwheat, dried figs and vegan chocolate chips. They are gluten-free, grain-free, refined-sugar free, dairy-free and vegan. The buckwheat flour adds a hint of nuttiness, and it makes these cookies crisp on the outside, soft and chewy on the inside. You can use oat flour instead of buckwheat, and dates instead of figs.

15 Whole dried figs

130 ml Coconut milk 17% fat (I used Aroy-D)

120 g Buckwheat flour

1 tbsp Potato starch

3/4 tsp Baking powder

1/3 tsp Cardamom powder

60 g Vegan chocolate chips

Soak the dried figs in coconut milk for 30 minutes, then blend them into a thick paste.

Whisk together the buckwheat flour, potato starch, baking powder and cardamom powder in a mixing bowl. Stir in fig paste until combined. Now fold in chocolate chips.

Preheat the oven to 190C/375F. Divide the dough into 21 portions and shape each into a ball. Place them on the parchment lined baking trays. Gently flatten each dough ball into a cookie. Bake in the middle of hot oven for about 15 minutes until nicely golden brown.

You always have the most uniquely delicious flavor combinations, Angie!! These cookies look absolutely scrumptious! I looove that you used dried figs in here! I could use a few dozen of these for breakfast right now! Cheers, friend! :)

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